Mexican Street Corn Chicken Taco

Shelly Xu

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Course Lunch

Servings 4

Ingredients

For the Chicken:

1 lb ground chicken breast
1 tablespoon fajita seasoning
1 tablespoon olive oil
Salt and pepper to taste

For the Street Corn:

1 tablespoon olive oil
1 can of sweet corn drained
1 teaspoon chili powder more to taste
Juice of 1/2 lime
Cotija cheese crumbled
1 tablespoon chopped cilantro
Salt and pepper to taste
“Street Taco”-size corn tortillas approx 4.5” round

For the Spicy Mayo Dressing:

1/4 cup light mayo
1/4 teaspoon cumin
1/2 teaspoon paprika
Juice of 1/2 lime
1 teaspoon Sriracha or desired hot sauce

Instructions

For the Chicken:

Heat olive oil in a skillet over medium heat until hot.
Add ground chicken and sprinkle with seasonings. Break up with a spatula or wooden spoon and cook through.
Add to corn tortillas

For the Street Corn:

Heat olive oil in a large skillet over medium heat until hot.
Add the drained corn and sprinkle with seasonings.
Cook, stirring occasionally, until lightly browned.
Add lime juice, crumbled Cotija cheese and chopped cilantro.
Add on top of chicken tacos with spicy mayo dressing or enjoy as a side dish.

For the Spicy Mayo Dressing

Mix all of the ingredients together to your desired level of spice and drizzle on top of assembled tacos.

Nutritional Facts

Main nutrients : Vitamin B, Magnesium, Potassium and Zinc
Per serving :
Calories 320
Total Fat 17g
Saturated Fat 1 g
Cholesterol 80 mg
Carbohydrates 10 g
Added Sugar 0g
Sodium 620 mg
Protein 25 g